Taste Gourmet Deli Catering
265 Route 202, Somers, NY 10589
Passed re-check · Oct 22, 2026 Directions
74
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 6 of 6 graded inspections since 2024.
- Last inspected Oct 22, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Food from unapproved source, spoiled, adulterated on premises., cited 2 times, plus 11 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 22
Re-Inspection
8 violations, 1 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Pesticide application not supervised by a certified applicator
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Insects, rodents present
- Passed Oct 8
Inspection
10 violations, 2 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Pesticide application not supervised by a certified applicator
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Insects, rodents present
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2025
- Passed Jan 13
Inspection
2 violations
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed Jan 9
Inspection
6 violations, 2 critical
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Non food contact surfaces of equipment not clean
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions